Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Alline Artigiani Lima Tribs"'
Autor:
Cláudia Raulino Tramontt, Izabella Bianca Cisterna Melo, Larissa Galastri Baraldi, Alline Artigiani Lima Tribst
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 73, Iss Supl. 2, Pp 101-111 (2023)
Introduction. The COVID-19 pandemic has impacted diet quality in differentways. In this context, community, organizational and consumer nutrition environments can influence the eating pattern. Objective. The purpose of this study was to identify how
Externí odkaz:
https://doaj.org/article/f344ef1917f04099b4ca3152233c46e9
Autor:
Lorena Soares Xavier, Flaviana Coelho Pacheco, Gabriela Aparecida Nalon, Jeferson Silva Cunha, Fabio Ribeiro dos Santos, Ana Flávia Coelho Pacheco, Alline Artigiani Lima Tribst, Bruno Ricardo de Castro Leite Júnior
Publikováno v:
Foods, Vol 13, Iss 10, p 1558 (2024)
This work investigated the fermentation kinetics and characteristics of goat yogurt supplemented with bovine whey protein isolate (WPI) (0%, 2.5% and 5.0%) subjected to high shear dispersion (HSD) assisted by ultrasound (US). Protein supplementation
Externí odkaz:
https://doaj.org/article/df4c0c76d2c041e9b22f0b9234ca1d15
Autor:
Flaviana Coelho Pacheco, Eliane de Fátima Teixeira, Ana Flavia Coelho Pacheco, Paulo Henrique Costa Paiva, Alline Artigiani Lima Tribst, Bruno Ricardo de Castro Leite Júnior
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100338- (2023)
This work evaluated the buffalo milk acidification kinetics using partially or fully ultrasound-assisted fermentation and yogurt characteristics without or with sugar (5%). The results showed that assisted fermentation in an ultrasonic bath (25 kHz,
Externí odkaz:
https://doaj.org/article/edbdca03727c4959aa82a5465998c344
Autor:
Alécia Daila Barros Guimarães, Isabela Soares Magalhães, Alline Artigiani Lima Tribst, Eduardo Basílio de Oliveira, Bruno Ricardo de Castro Leite Júnior
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100425- (2023)
This study investigated the impact of ultrasound (US) pretreatment on Alcalase and goat milk casein (GMC) to enhance GMC proteolysis. We assess the degree of hydrolysis (DH), TCA-soluble protein concentration, protein solubility and in vitro antioxid
Externí odkaz:
https://doaj.org/article/25facb4661f345808a85cdaee0a0d4fa
Autor:
Gustavo Henrique Coelho Carvalho, Luis Gustavo de Almeida Marangon, Og Ferraz Martins, Ana Flavia Coelho Pacheco, Alline Artigiani Lima Tribst, Bruno Ricardo de Castro Leite Júnior
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 78, Iss 1, Pp 11-21 (2023)
Cheese ripening is a complex phenomenon impacted by several factors. This study evaluated the influence of wood (Pinus elliottii) and polyethylene surfaces during ripening on the quality of Camembert-type cheese produced with goat milk. The results s
Externí odkaz:
https://doaj.org/article/3aa667282419436593b0419c310ab5d5
Autor:
Ana Flávia Coelho Pacheco, Leticia Bruni de Souza, Paulo Henrique Costa Paiva, Carini Aparecida Lelis, Erica Nascif Rufino Vieira, Alline Artigiani Lima Tribst, Bruno Ricardo de Castro Leite Júnior
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100281- (2023)
Ultrasound (40 kHz, 23.8 W/L) was applied (pH 7.5, 25 – 60 °C, up to 300 min) to Alcalase (protease) and pumpkin seed protein concentrate (substrate) as a pre-process or during proteolysis aiming to improve the hydrolysis rate, the final concentra
Externí odkaz:
https://doaj.org/article/088ee54799c444528b4ef74dfc7ed973
Autor:
Daniel Augusto Cavalcante, Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst, Marcelo Cristianini
Publikováno v:
Ciência Rural, Vol 45, Iss 11, Pp 2089-2096 (2015)
RESUMO: Este trabalho avaliou se a higienização de alface americana com água ozonizada, na concentração de 1,0mg L-1 por 1, 2 ou 3 minutos, seria capaz de aumentar a vida útil do produto quando armazenado a 2ºC. Foram avaliadas as populações
Externí odkaz:
https://doaj.org/article/4f8841b4910948c5a11541c5c45fb7d6
Autor:
Claudia Regina Gonçalves Pinho, Bruno Ricardo de Castro Leite Júnior, Miguel Meirelles de Oliveira, Alline Artigiani Lima Tribst, Marcelo Cristianini
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 69, Iss 04, Pp 289-296 (2014)
The presence of thermoresistant proteases produced by psychrotrophic microorganisms have been identified as a limiting factor of the UHT milk shelflife, causing undesirable changes in milk products. High pressure homogenization (HPH) processing is a
Externí odkaz:
https://doaj.org/article/822366abc9ab4dbeb49a476d6d4f3da8
Autor:
Daniel Augusto Cavalcante, Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst, Marcelo Cristianini
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 69, Iss 2, Pp 121-128 (2014)
This work evaluated the ozone application for sanitation of a cold room used to store Minas Frescal cheese during 120 days. The microbiological quality of the air, the room walls and the room door were evaluated during 60 days with and with no additi
Externí odkaz:
https://doaj.org/article/8c75bbaf4186461bbe4fe93ab0b69ea6
Autor:
Daniel Augusto Cavalcante, Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst, Marcelo Cristianini, Viviane Ribeiro Pinheiro Coelho
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 68, Iss 392, Pp 33-39 (2013)
Este trabalho avaliou a eficiência da água ozonizada em comparação com a clorexidina na desinfecção de tetos dos bovinos e sua influência na qualidade do leite. Um total de 48 bovinos foi dividido em dois tratamentos de sanitização: (I) águ
Externí odkaz:
https://doaj.org/article/224ffdb324804f2d9f5bf3243a465df7